Red Velvet Cake (Dye-Free)

Red Velvet Cake (Dye-Free)

Prep Time: 45 mins
Bake Time: 30 mins
Makes 9” double layer cake (serves 14)

This soft and fluffy cake is tangy and buttery with a hint of chocolate and sweet vanilla flavor.  Most people don’t know Red Velvet Cake is all about chemistry.  Traditionally made Red Velvet uses vinegar (an acid) to activate the baking soda (a base) which unlocks red tones in the small amount of cocoa powder, this chemical reaction creates a MAROON HUE…it shouldn’t look bright red! Over the years, we’ve added more and more red dye so we’ve all become accustomed to a bright red cake.  I refuse to use dye, but I LOVE beets and the blended beet in this recipe provides a bit more red color to the cake, but it still resembles the old school, traditional Red Velvet Cake that grandma used to make.  I used a recipe from one of my favorite baking blogs, ‘Preppy Kitchen’ and made the Swaps.  I made the top layer with Whole-Grain Swap and bottom layer with Grain-Free Swap so you can easily see the difference (Grain-Free was my personal preference on this recipe).  The original recipe called for buttermilk which is easy to substitute using 1 cup almond milk mixed with 1 Tbsp vinegar.  If your family demands a bright red cake, simply add 2 teaspoons of natural red food coloring. 

Red Velvet Cake STATS

Red Velvet Cake 

Dry Ingredients:

2 ½ cup Flour Swap
1 ½ cup Sugar Swap
2 Tablespoons cacao or cocoa powder 
1 teaspoon baking soda (double for Grain-Free Swap)
1 teaspoon salt

Wet Ingredients:

2 Egg Swaps
½ cup Butter Swap
1 cup plant unsweetened milk
2 Tablespoons vinegar (white or apple cider)
1 Tablespoon vanilla extract
1 small beet peeled and chopped

*optional 2 teaspoons natural red food coloring for a more modern deep red color (I didn’t use this)

Frosting Ingredients:

4 cups Powdered Sugar Swap
⅓ cup Butter Swap
1- 8 oz container plant based cream cheese (I use Miyoko's Brand)
2 Tbsp lemon juice
2 teaspoons vanilla extract
2 pinches salt
1-4 Tbsp plant milk  (if needed to consistency) 


Red Velvet Cake (Dye-Free)


Preheat the oven to 350 degrees.  Line the bottoms of 2 round 9” cake pans with parchment paper, then grease the bottom and sides well.  

Mix dry ingredients well.  Add all wet ingredients to a high speed blender.  Blend on high for about 1 minute until smooth (the mixture will turn bright pink).  Pour the blended wet ingredients into the dry ingredients and mix until no lumps remain.  Let the dough rest for about 5 minutes while the fiber in the Flour Swap absorbs the moisture, then mix for 1 more minute.  Load your cake pans and smooth the tops.  Bake for 25-30 minutes (about 35 mins Grain-Free).  Remove from the oven when a toothpick comes out with a few crumbs. Allow the cakes to cool completely before frosting.  

Make the frosting by using a hand mixer to blend all ingredients except the plant milk. Then add plant milk 1 Tbsp at a time until thick and spreadable frosting consistency is achieved. Load your piping bag or use a frosting spatula to spread this creamy frosting between the two cake layers, on top and around the sides.  Store covered in the fridge overnight before slicing and serving. Stays fresh in the refrigerator for up to 5 days. 


Red Velvet Cake Nutrition Panel 

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